Here’s our take on buckwheat pilaf, perfect for a nutritious dinner! 🍽️🥗
Note: This dish can be served 100% vegetarian and vegan by replacing the breaded chicken with breaded quorn fillets.
⏰ 40 minutes
👥 Serves 4
Ingredients
Cooking Oil (1 tbsp)
Cumin Seeds (1 tsp)
Chilli Powder (1 tsp)
Garam Masala (1 tsp)
Lemon Juice (1 tsp)
Chopped Seasonal Vegetables / Frozen Mixed Vegetables (1 cup)
Onion x 1 (diced)
Buckwheat (1 cup)
Chicken / Vegetable Broth (1 cup)
Salt (to taste)
Fresh Coriander
Preparation - Buckwheat
Dry roast buckwheat in a saucepan on low heat for 5-7 minutes
Method
In a small saucepan, heat oil over a medium heat
Add cumin seeds and onions and fry for 3-4 minutes until golden brown
Add frozen vegetables and stir frequently until the vegetables are soft
Add all the dry spices and lemon juice
Add the buckwheat and broth, bringing the mixture to a simmer
Cover and reduce heat to its lowest setting
Cook for 20 minutes
Turn off the heat and keep covered for 5 minutes
Nutritional Information
High in: Carbohydrates, Fiber and Minerals.
Low in: Sugar.
